Caramel Chocolate Poke Cake

Name: Caramel Chocolate Poke Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 1 package (18-1/4 ounces) chocolate cake mix; 1 cup miniature semisweet chocolate chips (divided); 1 jar (12-1/4 ounces) caramel ice cream topping (warmed); 1 jar (11-3/4 ounces) hot fudge ice cream topping (warmed); 1 carton (8 ounces) frozen whipped topping (thawed); 1/2 cup English toffee bits or almond brickle chips

Moist chocolate cake made with a boxed cake mix, topped with hot fudge sauce and chocolate chips.

55 min

Easy

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Ingredients

chocolate cake mix 1 package (18-1/4 ounces)

miniature semisweet chocolate chips (divided) 1 cup

caramel ice cream topping (warmed) 1 jar (12-1/4 ounces)

hot fudge ice cream topping (warmed) 1 jar (11-3/4 ounces)

frozen whipped topping (thawed) 1 carton (8 ounces)

English toffee bits or almond brickle chips 1/2 cup

Instructions

Step 1

Prepare the cake batter according to the package directions. Stir in 3/4 cup of the chocolate chips.

Step 2

Pour into a greased 13x9x2 inch baking pan. Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted near the center comes out clean. Immediately poke holes all over the cake with a meat fork or skewer. Spread the caramel and fudge toppings evenly over the cake.